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Publication Detail
CLSU 2004-16: Hot Water Treatment of Mango: Case in the Philippines

This study involved four mango processors and export corporations in Manila. Hot water treatment (HWT) entails dipping of freshly harvested carbao mango in 52-55oC heated water for approximately 10 minutes. The companies practiced HWT almost simultaneous with the start of their mango operation, in response to the importers’ quality requirement. They had similar marketing terms and conditions. During peak season, around 70-75 percent of mangoes came from Luzon, while the rest (25-30%), were from Visayas and Mindanao. Japan and Hongkong were the most common export destinations, although exports were also negotiated with China, US, Singapore, Australia, New Zealand, and European countries. While HWT was proven as an effective control of anthracnose and stem-end rot, its use however, was confined mainly among mango processors and exporters. This was because these diseases only show-up when fruits are already harvested and in the hands of exporters/processors. The findings from the four cases revealed that they all practice the recommended HWT technology, with slight modifications. With HWT, the companies were assured of lower anthracnose incidence of only 10 percent, compared to 30 percent of fruits that did not undergo HWT. HWT treated fruits had higher recovery rate, income and profit. Moreover, the key informants perceived HWT as technically feasible when examined in terms of its relative advantage, trialability, compatibility, ease of application, health and environmental soundness.

Central Luzon State University
Authors Keywords
Aveno, Jocelyn L.; Orden, Maria Excelsis M.; Paderes, Aurora S.; Santos, Analou L.; mango production;
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Published in 2006 and available in the CLSU library or NO PDF AVAILABLE Downloaded 0 times since November 25, 2011
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